Skip to main content

Stem Ginger & Oat Crisp-Topped Apples with Caramel Sauce #AppleWeek #Sponsored

This post is sponsored in conjunction with #AppleWeek.
I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes.
All opinions are mine alone.

Well, this year's #AppleWeek may be over, but I still have some recipes to share. When you have an entire parade of amazing sponsors, it definitely takes more than five days of recipes for me to fit them all in. So, you will be getting a few bonus recipes. And, as far as recipes went, two dozen bloggers brought you over ninety recipes to bring apples to your Autumn table. I hope you'll check them out. Also, there is still time to read my introductory post, peruse the prize packages from our event sponsors, and enter the giveaway: here. You won't want to miss out. Really.


I received some gluten-free oat grahams from one of the event sponsors - Nairn's - and loved the stem ginger ones. Well, they were all delicious. But the stem ginger ones needed to be paired with apples in my mind. And the addition of oats makes this dessert feel a little bit more healthy. Sudden inspiration!

Stem Ginger & Oat Crisp-Topped Apples with Caramel Sauce

This crisp was made with delicious apples (thank you, Envy), flavored with vanilla (thank you, Taylor & Colledge), topped with and oat and graham cracker crumble (thank you Flahavan's and Nairn's) and drizzled with caramel sauce (thank you, Torani)! You can add a scoop of vanilla ice cream on side to make it the perfect end to an autumn dinner!


And I loved the kitchen tools from Zyliss that made coring these lovelies a cinch. Gotta love these generous sponsors* who sent the bloggers products to use in their recipe creations.


Ingredients

  • 2 to 3 apples (prefer Envy Apple)
  • 3/4 C rolled oats (prefer Flahavan's)
  • 1/4 C butter, softened + 2 T butter, cold and chopped 
  • 1/2 C flour + 2 T
  • 1/4 C cane sugar (prefer Bob's Red Mill) + 2 T
  • 1/4 C crushed graham crackers (prefer Nairn's)
  • 1 T diced candied ginger
  • 1 t pure vanilla paste (prefer Taylor & Colledge)
  • 2 t ground cinnamon, divided
  • 1/2 t ground ginger
  • caramel sauce for serving (prefer Torani)

Procedure
Preheat oven to 350 degrees F.

Use an apple corer to remove the core from each apple. Slice apples and place them in a bowl along with 2 T flour, 2 T sugar, and 1 t ground cinnamon. Toss to coat completely and turn the apples into a buttered baking dish. Dot the top with 2 T chopped, cold butter.

Place the softened butter, flour, sugar, graham crackers, cinnamon, vanilla, and ginger in a small bowl. Rub the butter into the mixture to create a crumble topping. Stir in the candied ginger pieces.


Spoon the mixture evenly over the apples.

Bake for 45 to 50 minutes or until apples are tender and the crumble topping crisped and brown. Let cool for at least 10  minutes before serving.


Drizzle with caramel sauce and serve immediately with the vanilla ice cream, if desired.

Don't forget, you can enter to win products for yourself from all of the sponsors. Visit my kick-off post and enter the rafflecopter.

Sponsor Ingredients Used
in This Recipe

on the webon Twitter, on Pinterest, on Instagram, and on Facebook
 on the web, on Facebook, on Twitter, on Instagram

on the web, on Twitter, on Facebook, on Pinterest, on Instagram
on the webon Twitter, on Pinterest, on Instagram, and on Facebook.

on the webon Facebook, on Twitter, on Pinterest, on Instagram

on the web, on Twitter, on Facebook, on Pinterest, on Instagram
 on the web, on Facebook, on Twitter, on Instagram

Disclaimer: Thank you AppleWeek Sponsors:  Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & College, Zyliss, Chocoley, and Torani  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa